Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoon of flour
- a pound of butter
- a tablespoon of milk
- parsley
Directions
Drawn butter forms the basis of most sauces. From this a great variety may be made, by adding to this differ- ent flavors — anchovies, ochra, onions, celery, parsley, mint and relishes — using those flavors, which are suitable for the meat, game or fish, with which the sauces are to be served, A good standard receipt for drawn butter is as follows :
Rub one tablespoon of flour with one-quarter of a pound of butter ; when well mixed, put in a sauce pan with a tablespoon of milk or water ; set it in a dish of boiling water, shaking it well until the butter melts and is near boiling. It should not be set directly on the stove or over the coals, as the heat will make the butter oily and spoil it,